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Gluten-Free Pumpkin Pie Bread

A Tea Bread Slice That Tastes Like Pie? Yes please.

For the holidays!

I am forever looking for ways to bake with pumpkin (aren't you, Babycakes?). So I absolutely had to share our latest recipe, baked fresh and warm and tender and spicy, just this morning, filling our chilly apartment with the aroma of pumpkin pie.

It was simply too darn tasty to keep to ourselves.

We are, after all, in the thick of the season of gratitude and giving.

And the best part is- for many of us- this gluten-free recipe has nary a single gum.

Add in the oil, eggs, pumpkin and vanilla. Beat until the batter is smooth and fluffy.

Scoop the batter into the cake pan and smooth out the top.

Feel the pan. If the batter feels cold- give it a few minutes it to come up to room temperature- this will help with the rise.

Place the pan in the center of the oven and set the timer for 15 minutes.

At 15 minutes, lower the temperature to 350ºF.

Bake for an additional 15-20 minutes, until the top is cracked a bit, and the center is firm and springy to a light touch. Use a cake tester inserted into the center to check doneness, if you have doubts. It should emerge clean.

Cool a bit on a wire rack before slicing and serving.

So good with a dab of butter.

Makes 8-10 slices.

See recipe notes below.*

Recipe Source: glutenfreegoddess.blogspot.com

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I have been experimenting with flaxseed meal and sweet rice flour in recipes to eliminate the need for xanthan gum. I find I do not miss the gums at all with these additions.

I gave up xanthan gum and carrageenan a few months ago- ingredients our grandmothers never heard of, or ingested- and my digestion has improved greatly. If you find you have some *issues* with certain gluten-free foods and recipes- check labels, and try eliminating the gums and carrageenan for two weeks to see if you fair better--- I did!

GF DESIGNS @ CAFE PRESS

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FYI INFO

About this blog:

Lots of water has churned under the bridge known as the Gluten-Free Goddess blog (born back in late 2005). And with that current, Dear Reader, many changes.

The highlights:

My husband and I have moved more than half a dozen times (artists with empty nests like to explore), lived in six different states, ate dairy-free (for seven years) and baked vegan (no eggs) for five, shunning gluten 100% (still do, always will). This is to say, Dear Reader, that some recipes here might include eggs, milk and butter, while others might be totally GFDFEF (aka "still yummy while vegan"). I've baked all recipes both ways- so check recipe notes for substitutions.

I've created roughly 400 recipes for you. All are gluten-free, developed in my own humble kitchen(s). From Sweet Potato Black Bean Enchiladas to Apple Crisp I have focused on tasty, seasonal, family style cooking. The kind of food we actually cook here at Casa Allrich.

Bio::

Publisher and recipe developer Karina- aka Gluten-Free Goddess- discovered she was gluten intolerant in late 2001- after a decade of unseemly, classic celiac symptoms. She has been cooking and baking gluten-free ever since, serving up hundreds of original recipes on her popular food blog, launched in late fall 2005.